How to make it

Recipe: In a large skillet, heat the olive oil and saute the asparagus, garlic and olives. When the salmon cubes are half cooked, deglaze with the white wine. Cook for 2 minutes more and add the tomato sauce, capers and chopped parsley. Reduce the sauce slightly. Boil the farfalle according to the package instructions, strain them and toss them in the sauce. The recipe is for 4 portions of Mediterranean Farfalle.